Refinement in barriques at the end of the natural vinegar-making process, provides the finishing touch for Bonanno Red wine vinegar, bringing out the best of this product. Bonanno carefully selects only the best wines, the vinegar is then put in traditional small oak barrels and left to ‘age’ for no less than a year. Strictly oak wood is used in order to ensure the vinegar acquires, over time, that slightly spicy body, recognized by connoisseurs all over the world. Smooth tannins, absorbed throughout the 12 months of barrel refinement, give this very special Bonanno wine vinegar a particular, highly-prized bouquet, characterized by its smooth, lively taste.

It is particularly good to accompany dishes with a touch of imagination – roasts, grilled vegetables and stewed meat or fish, or to give a touch of class to wonderful green salads, with its intense aroma and clearly-defined character.